Foster Farms fresh whole turkeys can be held refrigerated (if unopened) through the "use or freeze by" date on the package. For longer storage whole turkeys may be frozen up to 12 months.
Yes, the original packaging is fine for freezing up to two months. For longer freezing, over-wrap packages with foil, plastic wrap, freezer paper or plastic bags. For ease in defrosting, you may prefer to separate and wrap individual pieces or servings prior to freezing, so you only have to thaw the quantity you need for the meal you’re preparing.
Never thaw poultry at room temperature! The safest method is in the refrigerator. Allow approximately five hours per pound thawing time. For faster thawing, you can defrost using the cold water method, by putting poultry in an airtight bag and placing it in a bowl or sink full of cold water; changing the water every half-hour. And never use hot water, since it can stimulate bacterial growth. You can also defrost in your microwave following the manufacturer's instructions. Remove chicken from the original package, and place on a microwave safe dish to defrost. Thawed poultry should be cooked immediately. For more poultry thawing information visit our Cooking School.
Never thaw fully cooked poultry at room temperature, or in cold water! Like with fresh frozen poultry, the safest method is in the refrigerator. Allow approximately five hours per pound thawing time. For faster thawing, you can defrost in your microwave following the manufacturer's instructions. Remove cooked poultry from the original package, and place on a microwave safe dish to defrost. When microwave thawing is complete, immediately heat to an internal temperature of 165°F and serve.
For the best quality, we recommend that you finish thawing the poultry and cook it completely, then immediately freeze if desired (whole poultry should be cut into small portions prior to freezing). If cooking is not an option, and there are ice crystals on the raw chicken or turkey and it's still solid to the touch, it can be refrozen; however, the quality will likely be affected.
From a safety standpoint, it's not necessary to rinse raw poultry before cooking. In fact, rinsing can potentially cross-contaminate kitchen surfaces and other foods. Proper cooking will destroy any bacteria present in the juices.
Plan on about three-quarters to one pound raw weight per person, more if you love leftovers.
A hen is usually less than 16 pounds, and toms are normally more. Both are young at the time of processing and therefore there's no difference in moistness, flavor and texture.
For more information on preparing Foster Farms products, visit our Cooking School.
Microwave cooking times will vary depending on oven type and watts. If oven manufacturer's instructions are not available, refer to approximate cooking times below. Arrange parts with meatier portion toward the outside of the dish, rearrange and/or turn parts halfway through microwaving to evenly cook. For whole birds, cook breast side down for first half of cooking time, then breast side up until done. Cover chicken loosely with wax paper during cooking. Check for doneness after 5 minutes standing time. Internal temperature of whole bird should be 180°F in the thigh, or 170°F in the breast, and 165°F for boneless parts. When cut, juices should run clear, with no pink flesh.
|APPROXIMATE MICROWAVING TIMES
(AT MED-HIGH / 70% POWER)
|Whole Chicken||9-10 min. / lb. Standing time 15 min.|
|Whole Roaster||10-12 min. / lb. Standing time 20 min.|
|Cornish Hens||6-10 min. / lb. Standing time 10 min.|
|Parts||9-10 min. / lb. Standing time 5-10 min.|
For boneless parts, we generally suggest about 4 ounces of uncooked chicken per serving. A whole chicken yields approximately 4 servings. Find out more about cooking times.
Season as desired, and roast chicken at 350°F for approximately 20 minutes per pound, until an internal temperature of 180°F in the thigh is reached
Yes, the nylon leg clamp is oven-safe and designed to be left in place for roasting, grilling or microwaving. Be sure to remove the neck and giblets package before cooking. To release the leg clamp, press one leg down and toward the center of the clamp, then pull tab release, and move the leg out and away. Reverse steps to refasten the clamp for roasting.
The safest, most accurate method is with a meat thermometer. The internal temperature of whole chicken (tip of thermometer deep in the muscle, not touching bone) should be 180°F in the thigh, or 170°F in the breast, and 165°F for stuffing, boneless parts or ground poultry. If you don't have a thermometer, you should be able to easily pierce the poultry with a fork (fork-tender), and juices should run clear, not pink. When a whole chicken or turkey is done, the thick muscle of the drumstick should feel soft to the touch, and the leg bone will move readily when lifted or twisted. Read more detailed information about cooking chicken or turkey in our Cooking School.
For optimum freshness of poultry deli items, we recommend that you consume them before the expiration date. Once package is open, use within 3-5 days being sure that this time does not exceed the expiration date.
Yes they can. We recommend no longer than one to two months for best quality.
Mechanically separated poultry is finely ground chicken or turkey that results from a machine separation of edible tissue from the bone.